Bloody Spontaneous Cuisine

Laura invited Copenhagen-based chef Simon Schneeberger for a weekend to cook in Zürich. The idea was to leave the menu open until the last minute in order to let chef Simon work and create without restrictions. In additon he was required to use blood twice as an ingredient during the dinner. The evening was accompanied by vin naturel sommelier Hagen Britz. 

This dinner series is part of the Blood for Food initiative - to let people taste blood again as an ordinary ingredient and to overcome the yuck factor for many consumers.

More event pictures here.

Thursday January 14th 2016, Fotos: Luca Kaspar